Chicken pot pie with biscuits is made with a classic chicken pot pie filling that's topped with buttery homemade biscuits. It's the ultimate comfort food meal that's ready in less than an hour!
Recipe summary
Flavor/texture: Creamy pot pie filling made with chicken, veggies, and herbs topped with buttery, flaky homemade biscuits.
Pan size: 12 inch sauté pan
Serves: 4 people
Similar to: Puff Pastry Chicken Pot Pie and Creamy Chicken Orzo
Jump to:
Ingredients and substitutions
- Chicken - Cubed chicken can be substituted with a cooked and shredded rotisserie chicken, leftover Thanksgiving turkey, or canned chicken to save a few minutes of cooking time.
- Aromatics - Onion, celery, and garlic add significant flavor to the chicken pot pie filling. I don't recommend omitting any of these ingredients.
- Sauce ingredients - Flour and butter create a roux, which acts as a thickener. Then we're adding broth and milk to create a thick and creamy sauce. Whole milk works best, but other milks can work as a substitute. Keep in mind your sauce will turn out thin when using 1% or skim milk.
- Seasoning - Salt, pepper, and thyme add a mild, savory flavor to the pot pie filling. Thyme could be substituted with Italian seasoning, sage, or rosemary if desired.
- Biscuits - Simple homemade biscuits are made with all-purpose flour, baking soda, baking powder, buttermilk, baking soda, baking powder, butter, and salt. Don't have buttermilk on hand? To make buttermilk substitute, add 1 tablespoon of vinegar to a liquid measuring cup. Fill to the 1-cup line with whole milk and allow to set for 5 minutes. Then proceed with the recipe as directed.
- Frozen veggies - Frozen peas and carrots can be substituted with any small diced frozen vegetables, like mixed vegetables or frozen corn.
Tips and tricks
Cold butter: Make sure your butter is very cold, straight from the refrigerator or freezer. Cold butter is important because you want it to stay solid throughout the dough instead of melting and incorporating into the flour. Those cold butter pockets produce steam while baking, which creates those flaky layers in the oven.
Grating butter: I recommend grating your butter on the large side of a box grater. The butter shreds incorporate easily into your flour mixture with very little effort.
Handle dough as little as possible: After the buttermilk has been mixed into your dough, it will look shaggy. This is normal. The goal is to handle the dough as little as possible. Warm hands melt the butter in the dough, which we don't want (see above). Plus overworking the gluten in the dough makes your biscuits turn out tough.
Folding the dough: Once your dough is mostly mixed, but shaggy and sticky, turn it out onto a floured surface. Gently form your dough into a rectangle and pat it down with your hands. Fold the rectangle in half, then turn it and gently pat it down into a wide rectangle again. You'll do this five times total before cutting out your biscuits. If you're a visual person, here's a great YouTube video showing how exactly to fold biscuit dough: Biscuits and Shortcakes: Folding and Turning
Cutting your biscuits: Your biscuits can be sliced with a knife or cut using a biscuit cutter. When cutting your biscuits, take care not to twist the cutter - this seals the edges of the biscuit, reducing the rise in the oven.
Frequently asked questions
I have not tested this recipe with anything other than homemade biscuits, but canned biscuits should work as a substitute. Check the package directions of your biscuits for proper baking times and adjust as needed.
I used a 12" sauté pan for this recipe. A sauté pan has a flat bottom and taller sides, as shown in the photos. A sauté pan holds a larger quantity of food than a skillet, which has curved, shallow sides.
Cook your filling on the stove top as directed below, pour into an oven-proof 2-quart baking dish, top with biscuits, and bake.
Preheat your oven to 350 degrees Fahrenheit. Gently cover your leftover pot pie with foil and bake for up to 20 minutes, or until hot and bubbly in the center. Leftovers can also be reheated in the microwave.
Leftovers will last for about 3 to 4 days in a tightly sealed container in the refrigerator. I don't recommend freezing pot pie as the dairy-based sauce can break and get watery when frozen and thawed.
Recommended
📖 Recipe
Chicken Pot Pie with Biscuits
Ingredients
Pot pie filling
- ¼ cup (56 g) unsalted butter, divided
- 16 ounces chicken breasts, cubed
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- ¼ cup (30) all-purpose flour
- 8 ounces (227) whole milk
- 14 ounces (396) chicken broth
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups (255 g) frozen peas and carrots
Biscuits
- 2 cups (240 g) all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons (70 g) unsalted butter, cold
- 1 cup (227 g) buttermilk
Instructions
Pot pie filling
- Preheat oven to 425℉.
- In a 12 inch sauté pan over medium heat, add 2 tablespoons of butter. When hot and melted, add cubed chicken. Cook for about 3-4 minutes, stirring occasionally, until cooked through. Remove from pan, set aside, and cover to keep warm.
- Add remaining 2 tablespoons of butter, onions, and celery. Cook for about 4-5 minutes, or until vegetables begin to brown. Add garlic and cook an additional 30 seconds.
- Add flour to pan and stir to coat vegetables. Cook for 1 minute, then add chicken broth and milk. Whisk to incorporate, scraping the bottom of the pan as needed.
- Add thyme, salt, pepper, and peas & carrots. Stir to combine. Bring to a simmer and allow sauce to cook until thickened, up to 5 minutes.
- Remove from heat, add chicken, and stir to combine. Set filling aside until biscuits are assembled.
Biscuits
- Meanwhile, in a large bowl, add flour, baking powder, baking soda, and salt. Whisk to remove clumps.
- Grate butter (or cut into small, pea-sized pieces). Add butter to flour mixture, stirring to combine.
- Make a well in the center of your flour mixture and add buttermilk. Gently stir until ingredients are mostly incorporated. Dough will look shaggy and sticky. Pour dough out onto a lightly floured surface.
- Gently pat dough with lightly floured hands into a large, flat rectangle, about 10-12 inches wide and about ¾ inch thick. Fold dough rectangle in half, turn to the right to make your new rectangle horizontal, and gently pat back into a large rectangle. Repeat 4 times, folding your dough 5 times in total. Pat dough into a large rectangle, about ¾ inch thick.
- Using a 3 inch biscuit cutter, cut biscuits out of dough (do not twist your cutter, this seals the edges). Reform leftover dough gently and continue cutting until all dough is used - you should get about 7 to 8 biscuits.
- Place biscuits on top of your prepared chicken pot pie filling in the sauté pan.
- Bake entire dish for about 18-20 minutes, or until biscuits are golden brown across the top.
Equipment Recommendations
Notes
- Pan options: Don't have an oven-safe sauté pan? Any 2-quart oven safe baking dish can also be used instead, like an 11x7 glass dish. Cook your filling on the stove top, then pour into an oven safe dish, top with biscuits, and bake as directed.
- Storage: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator. Reheat leftovers in the oven at 350 degrees Fahrenheit, covered, for up to 20 minutes, or in the microwave.
Comments
No Comments